The Best Ever Blueberry Layer Cake with Cream Cheese Buttercream Frosting

Some of my posts contain affiliate links, which may result in compensation. Any sponsored posts will be marked accordingly, and I promise that all opinions will be my own. Any gifted items will be marked “c/o.”

When I was working on a cake for my husband's birthday, I wanted a cake that was full of blueberry goodness. I love a traditional blueberry cake - golden cake with blueberries throughout - but wanted something different. After a little experimentation, I got it right with this! Luscious, light and full of blueberry flavor, with layers of fresh blueberry compote and just-sweet-enough-cream cheese buttercream frosting. I'm not much of a blueberry fan, and even I couldn't get enough of this cake!

Yields1 Serving

 1 ½ cups granulated sugar
 1 cup unsalted butter, softened
  cup vegetable or canola oil
 4 eggs, at room temperature
 3 egg whites, at room temperature
 2 tsp vanilla extract
 2 tsp baking powder
 2 ½ cups cake flour or double sifted all-purpose flour
 1.40 oz freeze dried blueberries, pulvarized to a fine powder
 ½ tsp salt
 1 cup blueberry reduction - 3 chopped fresh blueberries, simmered and reduced to 1 cup
Blueberry Compote Filling
 2 cups blueberries, chopped
 2 tsp lemon juice
 ¼ cup sugar
 3 tbsp water
 lemon zest
Cream Cheese Buttercream
 8 oz cream cheese, softened to room temperature
 ½ cup unsalted butter, softened to room temperature
 3 ¼ cups powdered sugar
 2 tsp vanilla extract
 lemon zest

1

Preheat oven to 350 degrees. Spray three 8" round pans or 9" round pans with nonstick spray. Line bottom with parchment paper (trace pans on parchment paper and cut out), then spray again once lined. Set aside.

2

Whisk together dry ingredients - flour, baking powder, salt, freeze dried blueberries - in a medium sized bowl. Set aside.

3

In a mixer, beat together sugar and butter on medium speed. Add oil and beat on medium speed, until fluffy.

4

Add in eggs and egg whites, combine well. Add in vanilla and beat until smooth.

5

Add in blueberry reduction and beat on low speed until combined.

6

Gradually add in flour mixture until entirely combined.

7

Evenly divide batter among three cake pans - about 16 ounces each. Bake at 350 degrees for about 20 minutes, until a toothpick inserted in the center comes out clean.

8

Let cakes cool a few minutes before turning over onto cooling rack to cool completely. I suggest freezing before assembling. Just wrap twice in plastic wrap, then in aluminum foil then freeze. When you are ready to assemble, let the cake layers come up to temperature a bit on the counter.

For the Blueberry Compote Filling
9

Chop half of the blueberries roughly, leaving other half of blueberries whole, and add to small sauce pan.

10

Add water, lemon juice, water, zest. Stir to combine all ingredients.

11

Simmer over medium heat for about 10 minutes, stirring frequently.

12

Once cooking time is complete, take off heat and let cool completely.

For the Cream Cheese Buttercream Frosting
13

Combine all ingredients in a large mixing bowl

14

With a hand mixer, beat until smooth and creamy

Assembly
15

Cool all cakes and compote completely before assembling.

16

After cakes have been cooled or frozen then brought back to temperature, trim cakes to be level.

17

Using a pastry bag and circular tip, (or a zippered gallon storage bag cut on the corner just a small snip), frost a circle around the perimeter of the cake. Repeat frosting just inside the other.

18

Spoon cooled compote into the center and spread to create an even layer over the cake.

19

Place next cake layer on top, pan bottom side up, pressing down just a tad.

20

Using the remainder of the frosting, pipe or use a spatula to cover the top and side, smoothing out to create a thin layer or 'crumb coat'. I like to freeze my cake after the crumb coat, so that when I'm doing the final layer of frosting, no crumbs get through. To do this, wrap the assembled cake loosely with plastic wrap and freeze until ready to frost completely.

21

When you're ready to frost, let the cake come up to room temperature for a bit, so that the frosting isn't completely frozen.

22

Use the remaining frosting to create a smooth layer. I like to smooth on with a spatula, then use a flat frosting scraper while using a cake turntable to get edges smooth.

23

Decorate with a ring of fresh blueberries on top and whatever else you'd like! Let sit at room temperature for a few hours, then slice and enjoy!

Ingredients

 1 ½ cups granulated sugar
 1 cup unsalted butter, softened
  cup vegetable or canola oil
 4 eggs, at room temperature
 3 egg whites, at room temperature
 2 tsp vanilla extract
 2 tsp baking powder
 2 ½ cups cake flour or double sifted all-purpose flour
 1.40 oz freeze dried blueberries, pulvarized to a fine powder
 ½ tsp salt
 1 cup blueberry reduction - 3 chopped fresh blueberries, simmered and reduced to 1 cup
Blueberry Compote Filling
 2 cups blueberries, chopped
 2 tsp lemon juice
 ¼ cup sugar
 3 tbsp water
 lemon zest
Cream Cheese Buttercream
 8 oz cream cheese, softened to room temperature
 ½ cup unsalted butter, softened to room temperature
 3 ¼ cups powdered sugar
 2 tsp vanilla extract
 lemon zest

Directions

1

Preheat oven to 350 degrees. Spray three 8" round pans or 9" round pans with nonstick spray. Line bottom with parchment paper (trace pans on parchment paper and cut out), then spray again once lined. Set aside.

2

Whisk together dry ingredients - flour, baking powder, salt, freeze dried blueberries - in a medium sized bowl. Set aside.

3

In a mixer, beat together sugar and butter on medium speed. Add oil and beat on medium speed, until fluffy.

4

Add in eggs and egg whites, combine well. Add in vanilla and beat until smooth.

5

Add in blueberry reduction and beat on low speed until combined.

6

Gradually add in flour mixture until entirely combined.

7

Evenly divide batter among three cake pans - about 16 ounces each. Bake at 350 degrees for about 20 minutes, until a toothpick inserted in the center comes out clean.

8

Let cakes cool a few minutes before turning over onto cooling rack to cool completely. I suggest freezing before assembling. Just wrap twice in plastic wrap, then in aluminum foil then freeze. When you are ready to assemble, let the cake layers come up to temperature a bit on the counter.

For the Blueberry Compote Filling
9

Chop half of the blueberries roughly, leaving other half of blueberries whole, and add to small sauce pan.

10

Add water, lemon juice, water, zest. Stir to combine all ingredients.

11

Simmer over medium heat for about 10 minutes, stirring frequently.

12

Once cooking time is complete, take off heat and let cool completely.

For the Cream Cheese Buttercream Frosting
13

Combine all ingredients in a large mixing bowl

14

With a hand mixer, beat until smooth and creamy

Assembly
15

Cool all cakes and compote completely before assembling.

16

After cakes have been cooled or frozen then brought back to temperature, trim cakes to be level.

17

Using a pastry bag and circular tip, (or a zippered gallon storage bag cut on the corner just a small snip), frost a circle around the perimeter of the cake. Repeat frosting just inside the other.

18

Spoon cooled compote into the center and spread to create an even layer over the cake.

19

Place next cake layer on top, pan bottom side up, pressing down just a tad.

20

Using the remainder of the frosting, pipe or use a spatula to cover the top and side, smoothing out to create a thin layer or 'crumb coat'. I like to freeze my cake after the crumb coat, so that when I'm doing the final layer of frosting, no crumbs get through. To do this, wrap the assembled cake loosely with plastic wrap and freeze until ready to frost completely.

21

When you're ready to frost, let the cake come up to room temperature for a bit, so that the frosting isn't completely frozen.

22

Use the remaining frosting to create a smooth layer. I like to smooth on with a spatula, then use a flat frosting scraper while using a cake turntable to get edges smooth.

23

Decorate with a ring of fresh blueberries on top and whatever else you'd like! Let sit at room temperature for a few hours, then slice and enjoy!

Best Ever Blueberry Layer Cake with Cream Cheese Buttercream Frosting

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.